Homemade Pasta Without Eggs

Pour the flour on a counter and form a well in the center. Add 1/2 cup plus 2 tablespoons of water and the salt to the well, gather the flour into the center while not letting the water escape; work together until smooth and homogeneous; you might need to add a little flour if the dough is too moist, or a little water if it is too dry. Wrap in a cloth and let rest for about an 1 hour on a wooden board.

Roll the dough out on a lightly floured counter until it is 1/16" thick. Dust with semolina. Fold the dough over itself; cut into 1/8"-wide pieces, making long strands. Untangle the strands; dust with semolina to prevent them from sticking.

Cook about 6 quarts of salted, boiling water - fresh pasta cooks quickly (2-5 minutes), so test often to make sure that it is 'al dente.'

Good with any delicate sauce like fresh tomato sauce or cream sauce with mushrooms.